Ingredients

You will need:

• 4 Sausage Shed sausages
• 50g plain flour
• 1 apple , quartered, cored and sliced
• 1 tsp oil (grapeseed or sunflower is best)
• 150ml skimmed milk
• 2 tsp wholegrain mustard
• 1 egg

Method

To Make the batter, put the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.

Preheat the oven to 240° Celsius (220° for a fan oven), gas mark 9. Brown the sausages all over on a high heat for 5 mins to ensure the outsides are brown and crispy. Brush a Yorkshire pudding tray with 4 large compartments with oil, then place in the oven to heat; a hot tray and oil will make the batter mix rise better.

Cut the sausages in half with a pair of kitchen scissors and put into the Yorkshire pudding tray with the apple slices, then pour the batter over. Bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.

What We Turned Out!

Ingredients

You will need:

• 1.5 Kilos Belly Pork to serve 4 people
• Potatoes
• Vegetables of your choice
• Salt and Pepper to taste

Method

Preheat the oven to 220° Celsius (425° Faranheit) as this dish needs a very high heat to work well. Place your roasting tin in the oven with a trivet or grill rack inside it to heat with the oven.

Take the piece of belly pork and score the skin with parallel strokes if this has not already been done by your butcher (it will be done by The Sausage Shed) and score through again at right angles, so that the skin is cut into squares. Don't cut through the skin into the meat. Rub salt into the skin,ensuring that you get some into the scores you have made. Turn the meat over and lightly season with salt and pepper.

Carefully pull out the roasting tin and fill it with boiling water to just below the level of the trivet or grill rack. Place the meat on the rack, skin side uppermost, and cook for about 30 minutes. When you see the skin starting to bubble and form crackling, turn the oven down to 180° Celsius (350° Faranheit) and cook for another hour and a half. Keep the oven door shut during this time, so that the steam from the roasting tin tenderises the meat and keeps it moist, while the heat forms a delicious crispy crackling above.

Before serving, remove the meat from the oven and let it 'rest' for about ten minutes; this allows the meat fibres to relax making the it much more tender to eat. Carve and serve with vegetables, gravy and potatoes. You can vary this dish by cooking the meat on a trivet, over an empty roasting tin and after the first half hour, when you turn the heat down, put your potatoes and vegetables into the tray to roast. If you use this method, it's a good idea to baste everything before serving.

What We Turned Out!

Ingredients

You will need (for 2 people):

• 500 grams Traditional pork sausages
• 8 oz Flour
• 2 eggs
• Pinch of Salt
• Milk (about 1/2 pint)
• 3 tablespoons of Oil
• Onion gravy of your choice

Method

Sift the flour into a mixing bowl and add the salt, make a well in the centre and add both eggs. Beating gently, mix the eggs and slowly start to incorporate the flour and gradually drizzle the milk into the mixture until it forms a medium thick batter. This stage is best done at least an hour before cooking so that the mixture has time to mature.

Turn on the oven to a high heat, about 200 Celsius and put a roasting tin or oven proof dish with the oil into the oven to pre-heat. Brown your sausages in a frying pan. Once the oil in the baking tray is hot (not quite smoking, but hot oil makes a good batter) pour the batter mixture into the tray and add the sausages. Pop into the oven for 15 to 20 minutes until the batter is golden brown and risen.

Serve immediately with vegetables and a rich onion gravy.

What We Turned Out!

We hope you enjoy your dish!

Ingredients

You will need:

• 500 grams of Cracked Black Pepper Sausages, cut into chunks
• 6 Tomatoes, roughly chopped or one tin of chopped tomatoes
• I large Onion, chopped finely
• 750 grams of mashed Potato
• 225 grams Mushrooms
• About 50 grams frozen Peas
• 2 sticks of Celery, chopped
• 1 teaspoon of Basil
• 1/2 teaspoon Chilli Powder
• 2 tablespoons of Oil
• Salt and Pepper to taste

Method

Fry the sausages in the oil until cooked and put aside. Fry the onion and celery in the remaining oil for 3-4 minutes until soft then add the mushrooms and fry for a further 3-4 minutes. Add the tomatoes and stir well then add the basil, chilli powder and season to taste. Cover and simmer on a low heat for 10-15 minutes.

Add the peas and sausage pieces to the mixture and stir well before pouring into a deep, ovenproof dish. Cover the mixture with mashed potatoes and place under the grill until the top has browned and serve immediately.

This recipe can be prepared in advance, missing the step of grilling the top and then all you need to do is pop it into the ovenat 190ºC/375ºF/Gas 5 for about half an hour until the mashed potato has browned.

What We Turned Out!

We hope you enjoy your dish!